I cannot, for the life of me, make alfredo sauce. And canned sauce is not particularly good. I'm not necessarily sure what my malfunction is. I've used cream, milk, lemon, romano, parmesan, I feel like I've tried every recipe imaginable. This annoys me to no end. Especially since a former roommate had no problem with it; but everything else she made was either tasteless, burnt to a crisp, or rubbery.

Try starting with a light white sauce. The cheese stays suspended and the sacue won’t separate or get greasy when reheated. My recipe yields 1 quart of sauce. After I melt my butter I add crushed garlic. I like lots of garlic so I use 2 cloves. I sauté the garlic in, then add corn starch. Remember you want a light white sauce so easy does it on the CS. I then add my half & half and cook till thickened. I have a double boiler so I transfer the white sauce into my double boiler to finish it off. I add a cup of fresh grated Parmesan. If you are like my son and like to taste the salt, add more cheese. Double boiler or regular pot, you still have baby sit it with stirring until it melts and smooth’s out.